Southwestern Cream of Chicken Soup

This is another recipe from Cuisine at Home – I love that magazine! This recipe just called my name when I saw it. I love Southwestern flavors and creamy soup so this one was perfect for me. I used the last of my leftover chicken from my Slow Roasted Chicken with Cilantro-Lime Butter, which was excellent in this soup. I adapted the recipe a bit so it wouldn’t be so high in fat by using lower fat milk, less butter, more stock instead of beer, and less cheese. It was still rich and so delicious – my husband and I loved it. The key to a good cream soup is to never let it boil or the milk will curdle and the cheese will separate. If you simmer this soup slowly, it will turn out amazing.

Southwestern Cream of Chicken Soup:Adapted recipe and photos by For the Love of Cooking.netOriginal recipe by Cuisine at Home ~ October 2010

1 tbsp of olive oil

1 tbsp of butter

1 red bell pepper, seeded and diced

1 poblano pepper, seeded and diced

1/2 cup of sweet yellow onion, diced

3 cloves of garlic, minced

1 tsp chili powder

1 tsp cumin

1 tsp coriander

Sea salt and freshly cracked pepper, to taste

6 tbsp flour (divided)

3 cups of low fat milk

2 cups of chicken broth

1/2 cup dry converted white rice

2 cups of jack cheese, shredded

2 cups of roasted chicken, chopped

2 tbsp of fresh cilantro, chopped

Melt the butter and olive oil in a Dutch oven over medium heat. Add the bell pepper, poblano pepper, onion, chili powder, cumin, coriander, sea salt, and freshly cracked pepper, to taste. Sweat the mixture for 5-6 minutes or until the veggies begin to soften. Add the minced garlic, and stir constantly for 1 minute. Whisk in 3 tablespoons of flour and cook for 2 minutes. Add the broth and milk then whisk until smooth. Add the rice and let simmer (DO NOT LET IT BOIL) for 25 minutes, or until the rice is tender.

Combine the cheese with the remaining 3 tablespoons of flour in a zip lock bag; toss to coat. Coating the cheese with flour before adding to the soup helps prevent the cheese from separating in the soup. Add the cheese to the soup a handful at a time, stirring to melt completely before adding the next handful. Add chicken and cilantro to heat, 3-5 minutes. Taste the soup and re-season if needed. Serve immediately. Enjoy.

About Pam

My name is Pam and I am a stay at home mom with two children who inspire me to be a better cook. I love using fresh ingredients, organic when possible, and I like to experiment with different tastes and textures. I try to keep my recipes lower in fat but still tasting great. My favorite hobbies are cooking, photography, and blogging so I decided to combine them and create a recipe blog. It has been a wonderful way to organize my recipes and share them at the same time.

Hey there,
I absolutely LOVE your website & all your delicious recipes! Thank you SO much for sharing them! I have a quick question about this recipe, do you think I can freeze this and heat it up later? I am pregnant and due in 2 weeks so I started making frozen meals and I have a lot of Italian meals but I wanted to make some soups and this is one of my husband’s favorites. Let me know what you think OR any soup suggestions to make & freeze!

Thank you for your kind words… I am so glad you like my website & recipes.

I have never tried freezing this soup so I am not sure how it would turn out… I have a feeling it would be just fine. I often freeze my beef stew, chili, and pasta sauce but I have never tried freezing a creamy soup. Please let me know how it turns out!

Good luck with your new baby. Becoming a mother is the greatest thing I have ever done and it is such a wonderful journey. Good thoughts sent your way!